Method:Heat the olive oil in a soup pot over a low heat. Add onion and cook until tender. Add carrots, celery, zucchini and cherry tomatoes and increase to a medium heat. Add stock, tin tomatoes, tomato paste and bay leaves. Allow to simmer for 10 - 15 minutes until vegetables begin to soften. Add pasta and chickpeas and cook for a further 15 minutes or until the pasta is tender and cooked completely.